& Carrot Soup
1 pound carrots, peeled and cut into 1/2-inch slices
1 1/2 pounds acorn, butternut, or kabocha squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons butter or margarine
1/2 cup finely chopped onion
1 tablespoon minced ginger root
1 1/4 cups half and half or light cream
1 cup low-sodium chicken broth
2 teaspoons grated orange peel
Salt and pepper, to taste
Fill Dutch oven with water 2 inches deep. Add carrots; bring to a boil. Reduce heat and simmer 10 minutes.
Add squash pieces to pan; simmer 10 minutes more or until vegetables are tender. Drain well and set aside.
In food processor container, purée squash and carrots until smooth; set aside.
In same Dutch oven, melt butter, then sauté onion and ginger 3 minutes or until onion is tender.
Add purée back to pan with half and half, broth, and orange peel. Heat and stir mixture until it begins to boil. DO NOT BOIL; reduce heat to low. Season to taste with salt and pepper.
Serve soup hot or chilled. (If necessary, add additional broth to chilled soup to thin to desired consistency.)